Simply Sour Cream Chicken Enchiladas

1 lb chicken breast, diced
1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated Monterrey jack cheese or Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies

Preheat oven to 400F

Cook diced chicken breast, onion, and green pepper in oil until chicken is done and vegetables are soft.

Place about 1/2 c of filling and a about 1 TB of cheese into a tortilla. Place tortillas seam side down in a lightly sprayed 13x9 lasagna pan. Melt butter completely in the same pan. Add flour and stir until bubbly. Add chicken broth. Bring to a boil--sauce will thicken.

Stir in sour cream and chilies. Pour white sauce evenly over enchiladas. Top evenly with additional shredded cheese.

Bake for 20 minutes, or until bubbly.